Peanut Butter and Jelly Cupcakes

14 Oct

Better get the milk, this one is gonna be good!


1 box of Duncan Hines White Cake Mix

3 Large eggs

1 1/4 cup Water

2 tablespoons Vegetable Oil

24 cupcake liners

-Blend the eggs until they foam, add the water and oil.

-Bake at 350 for 21 mins or until a toothpick comes out clean.

1/4 cup Grape, Strawberry or Rasperry Jelly-NOT JAM or PRESERVES!

-Using either a star piping tip or the bismarck filling tip from the Wilton Cupcake Kit, pipe enough jelly by pressing the tip into the cupcake, in the center, until you see the jelly come out the top.

Peanut Buttercream

1 stick of crisco

1/2 cup Peanut butter, smooth version

2 lbs of powdered sugar

3 Tablespoons milk

-Blend all of the ingredients together on low until combined and then on high until smooth.

-Using an open star tip like 1m size, (think of the cupcake like a clock)make slow circles with the buttercream starting in the center then up to the number 12 then around clockwise making 3 circles that get smaller each time then coming to a point. Think of it like the top of a soft serve ice cream cone.


One Response to “Peanut Butter and Jelly Cupcakes”

  1. Kim (Foodin New England) November 19, 2010 at 7:21 pm #

    LOL, how come i have this sudden urge for cupcakes? 🙂

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